If you happen to dine in an indian restaurant, you will not miss this; it’s always on the menu and haunts with its red color. Yes, I am talking about ‘tandoor chicken’ . One would think that it would be spicy for them, due to its bright red color; but the color comes from the food color powder, and NO, they don’t really add all(only) red-chilli powder for the spiciness. If you are familiar with the aroma of the various spices in ‘garam masala’, then you can smell a few when you take a bite. I did not use a whole lot here, but just stuck with the basic few.
Now, let’s try doing this @ home minus the food color. There is not too many steps.
1) Clean about 6 pieces of chicken drumsticks, skin out
2) Prepare the marinade by grinding together 1″inch piece of ginger + 5 cloves of garlic + 3 jalapeno chillies + 1/2 small onion
3) In a wide bowl, mix together the ground paste + 1 tsp of lime juice + 1/2 tsp of soy sauce + 1 tbsp of plain yogurt + salt (as desired) + 1 tsp of oil
4) Add the chicken pieces and let it sit for about 1 hour or refrigerate overnight.
5) Preheat the oven to 400C and line a baking sheet with aluminium foil, spray some oil, line up the drumsticks and bake for a total of 50 mins at least.
Note: For every 15-20 minutes, you might need to check and turn the pieces that the spices all over get roasted and cooked thoroughly. You will notice some oil/liquid coming out of chicken, but it will eventually it will go away, and the chicken would start to turn golden.
And if you want to eat a few with some good wine, this would taste heavenly :). For some color, I sprinkled about 1/4 tsp of chilli powder over the chicken pieces before I shifted them to the oven.